Serving size: 1 salad
2 cups raw baby spinach
1 boiled egg
2 slices cooked and crumbled center cut bacon
1/4 cup diced red onion
dressing of choice (I prefer a light honey mustard with this type of salad)
In non-stick pan over medium heat, add red onion and saute until softened (oil should not be added as the juices in the onion will naturally carmelize the onion), about 5 minutes. Meanwhile, loose chop spinach and add to bowl. Peel, rinse and slice boiled egg, placing in spinach bowl. Add crumbled bacon. Add onions last once cooked and lightly drizzle with dressing. Serve!